By Bergy on July 22, 2001
Photo by Chef Royardee
Photo by Chef Royardee
"I got this recipe from a recipe card many years ago and have enjoyed it ever since. It is simple, reasonably quick to make,low fat and tasty. You may substitute apple juice for the wine."
Serving Size: 1 (138 g)
Servings Per Recipe: 6
"WOW...how easy was this. Instead of cooking it in a skillet, I just left it in my glass casserole dish that I had been marinating in, sealed it tightly with foil and baked in the oven. Moist and delicious. Even my DH (who has a SERIOUS aversion to chicken in ANY way) commented on how juicy and tasty it was. Definately a keeper and I making again tomorrow night...teehee! Thanks so much for posting!!!"
"Easy, healthy, and exceptionally tasty. This has become our favorite chicken recipe."
"Great recipe! I am in college and found this super easy and very yummy. Thanks!"
"These were very easy to prepare and had a lovely seasoned taste. I mixed up the amount of marinade suggested, but only had two chicken breasts so I used the rest to coat some potato chunks before roasting them in the oven."
"Excellent flavor! One of the best received meals I have ever cooked for my family! I served it over angel hair pasta with a garlic butter sauce. The garlic did start to burn in the pan shortly after I turned the chicken over to the other side, so I cleaned out the pan, put some fresh oil it in and finished cooking. Turned out fantastic!"
"Moist and tasty."
"This is a nice skillet dish that is simple to prepare, with ingredients I always have on hand. The chicken was really juicy and tender. I did have to drain the liquids a few times so that the chicken would brown nicely. I may add more garlic next time. Thx Bergy."
"Easy and flavorful. Much like other reviewers, I baked the chicken - 45 mins at 350. Very juicy!"
"Oh Bergy what a lovely recipe! After the marinating part I put some peeled and cut-up potatoes around the 2 chicken breast that I was cooking and baked it in the same dish,made a spinach-salad and the two of us enjoyed dinner with a nice chilled glass of chablis! Yum,yum!"
"I didn't follow the recipe very well. Go easier on the oregano than I did. That said, it tasted pretty doggone good served with a side of rice. Yum!"
"YUM, YUM, YUM!!!!!!! Wanted to bake this as others did but lost track of time and sautee'd in a skillet as stated instead. What fabulous flavor! I increased the garlic but kept the rest as stated and it was SO tasty! Definitely a must try!"
"I'm torn on how to review this recipe. I hate when people "review" a recipe but have changed it up so much but I want to give credit as well. I brined thighs and legs in a basic brine with added lemon and garlic. I then marinaded it in this marinade. Instead of baking it I grilled it and continued basting it in some reserved marinade. HOLY CAT! There were about 20 people at our party and they went through 40 lbs of legs and thighs. It was delicious! Thank you for the marinade. I served it with pasta salad, fruit salad, garlic bread, broccoli salad and LOTS of beer. YUMMY!"
"Very nice marinade. I broiled the chicken, and sliced it over a Greek salad. Delicious, and healthy. Thank you."
"I reviewed this in 2004 and just wanted to add that I make this recipe at last once a week, for just us, for family, friends, parties. It's a guaranteed crowd-pleaser and I'm addicted. Thanks again."
"I liked the taste of this but I made some distinct changes: 1) As one of the other comments said I baked this at 350F until done with a tight foil cover 2) After baking was complete I took the left over liquid and added it to a roux for a great lemony gravy. I served that over a bed of rice and really thought it was a great taste. Getting the amount of salt is a bit tough, but just keep tasting the gravy and you'll get it."
"Great, easy, and flavorful! I also chose to leave my chicken in the dish it was marinading and just bake it. I had to guess quite a bit on the time and temp since I am not too experienced. I ended up baking it at 350 for about 45 minutes, covered, then I uncovered it and baked it for about 20 min more. I added some bread crumbs to the top before baking which crisped nicely! The chicken was very moist and tender and the flavor was light but plenty (and I like flavor)! Wonderful recipe, thank you for posting Bergy!"
"This was great. I marinated the chunks of chicken in the marinade (substituting parsley for oregano), then skewered them and put them under the broiler. Served it with tabouleh and a tangy coleslaw. Nice summer supper."
"Thank you Bergy! It looks like this recipe has been on Zaar for some time, but I just discovered it. We had some of those discount store boneless, skinless frozen chicken breasts, and I needed to use them up. What a treat they were fixed this way. DH and Iloved that they were so juicy and flavorful. I'll be fixing this again, that's for sure."
"My husband and I really enjoyed this recipe. It was easy to make."
"Great recipe! Super easy to prepare, and a huge hit with the kiddies. I pounded the chicken flat to tenderize it, used lime juice instead of lemon, and baked it for 1/2 hr. at 350. Came out great! My kids are asking for it again tomorrow, can you believe it?"